It’s hearty, satisfying and good for you!
Prep time: 25 mins; Cook time: 45 mins
12oz (350g) cod fillet, skinned
8oz (225g) smoked haddock fillet, skinned
1 tblsp (15ml) cornflour
1oz (25g) butter
1oz (25g) plain flour
½ pt (300ml) milk
5 fl oz (142ml) soured cream
2 tblsp (30ml) chopped fresh parsley
Salt and pepper
3oz (75g) frozen peas
3oz (75g) frozen or canned sweetcorn
4oz (125g) cooked peeled prawns.
4oz (125g) butter
3oz (75g) wholemeal plain flour
2oz (50g) porridge oats
2oz (50g) red Leicester cheese, grated
Step One : Cut the fish into bite-sized pieces and toss in cornflour.
Step Two : Melt butter, stir in flour and cook for 2 minutes. Off the heat, gradually add milk, then cream, parsley, seasoning, peas and sweetcorn. Return to the heat and slowly bring to the boil, stirring. Cook for 2 minutes.
Step Three : Stir in the fish and prawns then spoon into a 2 pt (1.1 litre) ovenproof dish.
Step Four : Preheat the oven to Mark 5 / 375oF / 190oC. Rub butter into the flour and oats. Stir in cheese and sprinkle over fish mixture. Bake for 30-35 minutes, until crisp and golden.
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